Bring chicken broth to a boil, then remove from heat.
Place bulgur in a heatproof bowl and pour the boiling chicken broth over the dry bulgur. Set aside for 15 minutes. Drain and press out as much liquid as possible.
To make the dressing, whisk together lemon juice, apple cider vinegar, olive oil, water, sugar and oregano.
Gently mix in the finely chopped apple, celery, and parsley with the bulgur. Drizzle with dressing and garnish with sunflower seeds. Serve immediately or chill in the refrigerator.
